Cooking 15 minutes
Preparation 10 minutes
1 cup | Golden Nature ESL | 250 ml |
3/4 cup | Grated parmesan cheese | 175 ml |
2 tbsp | Finely chopped fresh parsley | 30ml |
12 1/2 oz | Dry fettuccini | 375 g |
2 tbsp | Butter | 30 ml |
2 | Cloves garlic, minced | 2 |
1/2 lb | Sliced fresh mushrooms | 250 g |
1/2 cup | Light cream | 125 ml |
Salt and freshly ground pepper, to taste |
Beat together eggs, Parmesan cheese and parsley until eggs are just blended. Cook fettuccine al dente, in boiling salted water. (Do not cook ahead.) Meanwhile, heat large skillet over medium-high heat. Add butter. When melted, add garlic and mushrooms. Sauté until golden brown, about 3 minutes. Add cream and heat without boiling. Drain pasta in a colander, without rinsing. Return to cooking pot immediately. Add both mushroom and cream mixture and egg and cheese mixture. Toss until eggs thicken and coat fettuccine, 1 to 2 minutes. Season to taste with salt and pepper. Serve immediately.